Alicia Taylor
“We keep our radius of suppliers tight, so almost everything we use is local. It matters where it’s from, and we ask, can we get it closer?” says chef Rodney Dunn. “For instance, our lamb comes from Lyndall Lamb.”
Ingredients
Method
For mince, combine lamb, parsley and onion in a bowl. Using a meat grinder fitted with 3mm mincing plate, feed mixture through mincer into a bowl. Add 3 tsp fine cooking salt, 1½ tsp freshly ground black pepper, and remaining ingredients and mix well. Mince the mixture again. Alternatively, if using lamb mince, combine with salt, pepper and remaining ingredients, then transfer to a food processor and pulse until finely chopped and combined.
Divide mixture into 12 equal pieces and roll into logs. Press mixture onto metal skewers, flattening the mixture until it is about 1cm thick and 2cm wide. Place kofta onto a tray lined with baking paper and refrigerate for at least 1 hour to allow kofta mixture to firm up.
For toum, place garlic cloves in a mortar, add 1 tsp salt flakes and, using a pestle, crush to a fine paste. Stir through lemon juice and olive oil. Alternatively, process ingredients in a small food processor or spice grinder to a fine paste.
Preheat a lightly greased barbecue or char-grill pan over medium-high heat. Brush kofta with extra olive oil, then cook, turning occasionally until browned and just cooked through (8-10 minutes). Serve with toum, oregano and garlic flatbreads and quinoa tabbouleh.
Please note this recipe also calls for refrigeration (see method).
If you don’t have a mincing machine, ask your butcher to mince the lamb (eg. meat for you. Alternatively, substitute good-quality minced lamb).
Note
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